야키니쿠사츠마
焼肉薩摩 / Yakiniku Satsuma
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
정통 야키니쿠를 즐길 수 있는 아늑한 공간
추천 포인트
평가
리뷰
사진
메뉴
Cut of meat from the back to the buttocks
Part between the bones of the rose and the bones
Premium cut of lamb
Premium cut of beef
High-quality part of the middle rose
High-quality part of the outside skirt
A delicious cut that can be eaten as yakiniku, the only one in the calf meat.
A part attached to the fat of the rose of 'meat surume'
Lemon/Plum/Kyoho/Calpis/Lime/Green Apple Pink Grapefruit/Homemade Red Shiso/Shikwasa
Wakamugi (barley, Miyazaki Prefecture) / Tsukushi (barley, Fukuoka Prefecture) / Shinsimokkou (rice, Kumamoto Prefecture) / Kakudama (sweet potato, Kagoshima Prefecture) / Karariimo (sweet potato, Kagoshima Prefecture) / Tomi no Takarayama (sweet potato, Kagoshima Prefecture)
Plum wine (Kakugyoku) / Black sugar plum wine (Brewed in the southern Satsuma region) / Frozen plum wine
White deer / Cold sake / Makgeolli
100% juice (apple/orange) / tea (oolong tea/jasmine tea/corn tea) / cola / Calpis / homemade red shiso / Okinawa shikuwasa
